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This creamy vegetarian soup is packed with nutrients and flavor! In fact, you’ll think you’ve died and gone to heaven—it’s that good! It got rave reviews from the many people who tested this recipe in preparation for this post. Give it a try and let us know what you think!

Instructions:

Place butter in a large saucepan over medium heat, and allow it to melt a little. Add onion, carrots, and celery; sauté until the vegetables start to caramelize.

Add chopped mushrooms, sauté 3–4 more minutes, and then sprinkle with flour and stir for 1–2 minutes to allow the flour to cook in the butter. Add broth, artichokes, bay leaf, and cayenne pepper. Simmer for 15–20 minutes.

Scoop soup into a blender, and pulse 5–10 times (this step can be skipped if you like larger chunks in your soup).

Pour the soup back into the large saucepan, and stir in the heavy cream, salt, and essential oils. Cook 3–5 minutes, or until slightly thickened and heated through.

Thanksgiving wouldn’t be the same without a turkey. We’ve come up with this delicious turkey rub recipe so you can benefit from the wonderful properties and flavors of essential oils this Thanksgiving.

Instructions:

Add all ingredients to a glass bowl. Mix together using a hand mixer or fork.

Rub onto the turkey (and inside the turkey) prior to cooking for a more subtle flavor or after cooking for stronger flavor (use a spoon or pastry brush to spread it around if the turkey is hot).

Note: If you are rubbing it onto an uncooked turkey, use the maximum number of essential oil drops. If you are rubbing it on a cooked turkey, use fewer essential oil drops unless you want a strong flavor.

Although you can use this turkey rub recipe no matter how you cook your turkey, we tested it on a frozen turkey breast that we cooked in an electric pressure cooker. It turned out delicious, so we want to share this recipe with you as well.

Instructions:

In the pressure cooker, sauté the butter, apple, onion, allspice berries,
and celery until the onion is translucent. Add the chicken broth to the pressure cooker.

Place a trivet in the pressure cooker on top of the apple/onion mixture. Place the frozen turkey breast on the trivet. Sprinkle salt over turkey and lay sage leaves on top, if desired.

Lock and seal the lid. Cook on high pressure for 45–50 minutes, and let the pressure release naturally before opening the lid.

If you want the skin crispy, place the turkey breast along with some of the broth in a baking dish or roasting pan, and broil for 5 minutes or until golden brown.

Allow to cool for 10 minutes before slicing.

Extra Ideas:

The juices make a delicious turkey gravy! Use a slotted spoon to scoop out the apple/onion mixture. Melt 4 Tbsp. (57 g) butter in a saucepan. Whisk in 1/4 cup (30 g) flour. Let cook for a couple minutes, then slowly add the turkey broth while continuing to whisk. Keep stirring for a couple more minutes until the gravy thickens.

If turkey is not frozen, cook on high pressure for 25–30 minutes with a natural pressure release.

It’s cranberry season, and this flavor is sure to change up your water. Because cranberries are pretty tart, we recommend adding a little bit of orange juice to the water as well. To make this water flavoring, just cut a few cranberries in half with a knife, and add them to your water along with a little orange juice (or squeeze a couple orange slices and drop them in) and a drop of orange essential oil. Shake well before drinking.

If you don’t like the tartness of cranberries, you can always freeze them and add them to the water to act as decorative ice cubes instead.

Guidelines for Adding Essential Oils to Your Water:

This Natural Essential Oil Emulsifier really helps disperse the oils throughout your water. Just add 1 drop of emulsifier for every drop of essential oil. If you don’t want to use the emulsifier, then remember to shake the bottle to mix in the oils before drinking. When taken internally, essential oils can irritate the mucous membranes—especially when concentrated on the surface of the water—so make sure to add an emulsifier or shake the bottle really well before drinking.

Remember, a little goes a long way! If you don’t know whether you’ll like the taste, start out small—dip a toothpick in the oil and swish it in your water (the more you dip, the more oil you’ll get). A good rule of thumb is 1 drop oil to 1–4 cups of water.

Safety Note: Essential oils are very concentrated, and it is easy to overload the body if adding oils to your water every day. Occasionally is fine, but make sure to give your body a break in between uses.

Cranberry sauce is a popular Thanksgiving dish, but it is one of those items that is too often just eaten from a can. If you’ve never tried to make your own cranberry sauce, then make a goal to try it this Thanksgiving! It’s so easy and tastes infinitely better than what you get from a can. Plus, you can add essential oils to increase the already tasty flavor and health benefits!

Instructions:

Add cranberries. Bring to a simmer and cook, stirring occasionally, for about 10–15 minutes or until sauce thickens. Smash cranberries with the back of a spoon, if desired.

Remove from heat, and allow to cool completely before stirring in the essential oils.

Cover and refrigerate until ready to serve.

This cranberry sauce also makes a fantastic dip! If you have any left over after your Thanksgiving feast, spread it over some cream cheese, and set it out with some crackers. It’ll be gone before you know it!If you only have a little left, you can always add some extra ingredients to make it spread a little further. Here are a few flavor combination ideas:

These Harvest Turkey Sloppy Joes put a fun autumn twist on the average sloppy joe. You’ll love the rich flavor, and your body will thank you for the healthier ingredients! Everyone who tried this recipe gave it a big thumbs up!

Instructions:

If using lentils: Add the lentils and 2 cups (480 ml) of water to a pot. Bring to a boil, and simmer for 8 minutes. Add in the cubed butternut squash, and simmer until both the squash and lentils are tender, about 7–12 more minutes. Drain any excess water, and set aside.

If using ground turkey: In a large skillet, heat the coconut oil over medium-high heat. Add in the ground turkey, onion, and butternut squash, and cook until the turkey is cooked through and the butternut squash is soft (about 7–10 minutes).

Add in the garlic, tomato paste, mustard powder, cumin, and paprika. Sauté for another 30 seconds.

Add in the tomato sauce, pumpkin puree, and maple syrup. Cover and simmer for 10 minutes.

Add in the apple cider vinegar, salt, and essential oils. Stir to combine. Remove from the heat, and serve with buns or flatbread, over potatoes, on a salad, or as desired. We enjoyed our sloppy joes with onion slices, lettuce, and avocado on a Kaiser roll.

This chocolate brittle is so yummy! Who doesn’t like orange- and cinnamon-flavored chocolate topped with dried cranberries and pumpkin seeds? (If you don’t, then maybe this post isn’t for you—but you are seriously missing out!) This recipe is as healthy as you make it. You can make the chocolate as dark as you please and add lots of dried fruit and seeds to get a good source of antioxidants and fiber, along with the benefits of the essential oils. You can also make this mostly chocolate (sweetened to your preference) and eat it for dessert. Either way you like it, we’ll show you how to make it.

2 cups (200 g) peeled and chopped apple (we used Granny Smith, but you could use sweeter apples)

2–3 drops cinnamon or cassia essential oil

1–2 drops clove essential oil

1/2 cup (80 g) raisins (optional)

1/2 cup (50 g) chopped walnuts (optional)

Cinnamon Topping Ingredients:

3 Tbsp. (22.5 g) whole wheat flour

1/4 cup (40 g) old-fashioned oats

3 Tbsp. (37.5 g) coarse cane sugar or brown sugar (not packed)

2 Tbsp. (24 g) coconut oil, plus more if needed

1 toothpick cinnamon or cassia essential oil

Instructions:

Preheat the oven to 350ºF. Grease a muffin tin.

In a large bowl, mix the flour, arrowroot powder or cornstarch, baking soda, salt, and allspice until combined.

In another bowl, mix together eggs, yogurt, vanilla extract, sugar, and essential oils until well combined.

Melt coconut oil on the stove over low heat.

While the coconut oil is melting, peel and finely chop the apples. Toss chopped apples in with the flour mixture. Stir to coat the apples with the flour mixture before they brown. This step helps with evenly dispersing the apples throughout the muffins.

Pour wet ingredients and melted coconut oil into the flour/apple mixture. Add raisins and walnuts, if desired, and stir until just combined. Be careful not to overmix, or the muffins will turn out dense.

Spoon the mixture into the muffin cavities, filling each one about 3/4 full.

Cinnamon Topping: In another bowl, stir together the flour, oats, and coarse cane sugar or brown sugar. Add 2 Tbsp. (24 g) of coconut oil, and stir in a toothpick of cinnamon essential oil. Add a little more coconut oil if too dry or a little more flour or oats if too wet.

Top each muffin with the cinnamon topping.

Fill any empty cavities of the muffin tin with water to ensure even baking.

Bake for 20–25 minutes or until a toothpick inserted in the middle comes out clean.

Optional Toppings:

Grated cheese

Sour cream

Avocado slices

Green onions

Cilantro

Hot sauce

Instructions:

Heat olive oil in a pan (or pressure cooker), and sauté the onion, bell pepper, and jalapeño pepper (or green chiles) for 3–4 minutes or until the onion is translucent. Add the garlic, and sauté for an additional 10 seconds. Transfer onion/pepper mixture to a bowl.

Place the ground beef in the pan (or pressure cooker), and cook, stirring occasionally, until the beef has browned. Drain fat if desired.

Top chili with desired toppings. Serve with rosemary cornbread or baked potatoes.

*Cooking Times:

Stovetop (in stock pot): Bring to a boil, then reduce to a simmer for 30 minutes.

Pressure Cooker: Cook on high pressure for 8–10 minutes, then release pressure naturally.

Slow Cooker: Cook on high for 1–2 hours or low for 4–6 hours.

Cornbread is the perfect pairing with chili. Place little bits of cornbread in the bowl to scoop up with some chili, or mix up a little honey butter and spread it on the cornbread for a delicious side dish.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, add the eggs, and lightly beat. Then add the buttermilk and essential oil. Whisk together until combined.

Remove the baking dish from the oven, and rotate the pan to coat the sides in the melted butter.

Pour the wet ingredients and melted butter into the dry ingredients, and fold together until there are no dry spots (the batter will still be lumpy).

Pour the batter into the prepared baking dish, and bake for 20–25 minutes (30 minutes in a standard bread pan) or until the top is golden brown and a toothpick inserted into the middle of the cornbread comes out clean.

Remove the cornbread from the oven, and let it cool for 10 minutes before serving.

Instructions:

Position the oven rack in the upper third of the oven, and preheat to 425°F (220°C).

Place squash, carrots, potatoes, and grapes in a large bowl with oil, and toss (or use hands) to coat the vegetables with oil. Add half the Essential Oil BBQ Rub, and continue mixing with hands until all the vegetables are coated. Arrange the vegetables and grapes in a single layer on a large rimmed baking sheet.

Place the chicken thighs in the same bowl, and rub with the remaining spice mixture. Arrange skin-side-up on top of the fruit and vegetables.

Roast until skin is browned and a thermometer inserted into the thickest part of the chicken registers to 165°F (about 35 minutes). If chicken or vegetables start to burn, move the pan to a lower rack to finish cooking. If the vegetables are done but the chicken skin needs a little help, try broiling for 1–2 minutes.

Bake for 15 minutes. Reduce temperature to 350°F (175°C); without opening oven door, bake for an additional 50–60 minutes or until a knife inserted in the center comes out clean. Note: If crust is getting too brown, carefully cover with a foil tent 45 minutes into baking.

Cool pies for 2–3 hours. If you like your pumpkin pie cold, store in the refrigerator until ready to serve.

For the cinnamon whipped cream, whisk the heavy cream until it starts to form stiff peaks. Add the powdered sugar, vanilla extract, and cinnamon essential oil, and whisk for a few seconds to incorporate into the cream. Taste, and stir in more cinnamon essential oil as needed.

Serve each pie slice with a dollop of cinnamon whipped cream, and enjoy!